1 TBSP olive oil
2 cloves garlic, minced
1 jalapenos, minced
1 Cup quinoa
1 Cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 Cup corn kernels
1 TSP chili powder
1/2 TSP cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
1 lime, juiced
2 TBSP chopped fresh cilantro leaves
- Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.
- Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
- Stir in avocado, lime juice and cilantro.
Recipe from http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/